Delicious cold blueberry cake… impossible to resist

Of all the vegan desserts, the cold blueberry cake is one of the simplest and creamiest recipes: similar to a cheesecake, it does not require cooking. Here's how to prepare it!

Following a vegan diet doesn't necessarily mean having to give up sweets . It's true, some recipes are off limits because they are difficult to recreate without using eggs, milk and butter, but others are equal to or better than the originals . This is exactly the case with this cold vegan blueberry cake. The result will be similar to a cheesecake, but obviously without cheese and will not require any baking .

To prepare it we will use jam and the other ingredient that will give flavor to the vegan dessert is coconut milk . Let's find out together how to make this cake!

How to prepare the cold blueberry cake recipe

1. Let's start preparing the base of the cake : blend the almonds with the pitted dates in a blender. Pour the rather sticky dough into a baking tray lined with baking paper with a diameter of 18 centimetres . We recommend using a hinged one, so as to unmold the cake more easily.
2. Place the base in the refrigerator for an hour .
3. Now prepare the coconut cream . Pour the sugar and corn starch into a thick-bottomed pan, then, still off the heat, add the coconut milk slowly, mixing with a whisk.
4. Transfer the pan to the heat and, stirring constantly, let the cream thicken . It will take about 10 minutes .
5. Once you have obtained a consistency similar to that of custard, transfer it to a bowl and let it cool .
6. When the cream is cold, pour it onto the base and transfer it back to the refrigerator for at least an hour.
7. Complete the cake with the blueberry jam , spreading it to form an even layer.
8. Put it back in the fridge for another hour before serving .

Are you looking for other recipes with blueberries? Try our yogurt and blueberry plumcake .

Conservation

This delicious blueberry cake can be kept in the refrigerator for about 2 days , well covered in cling film or in a container with an airtight lid. We do not recommend freezing in the freezer.

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